Chia seed pudding has become as popular to eat for breakfast as yogurt parfaits these days. Like yogurt, the simple base for this pudding is very versatile and can be flavored and topped with almost anything.
Living in Hawaii I’m partial to topping it with tropical fruit myself but you could also use fresh berries, diced stone fruit, apples, pears and pomegranate seeds. Really any kind of fruit you can think of.
This is a handy go-to breakfast for a few reasons:
It’s fast. You make it the evening before so it is ready to eat the next morning. All you have to do is sprinkle on your toppings and grab a spoon.
It’s easy to make. The pudding literally takes 1-2 minutes to put together. You don’t have to make your own granola like I do, store bought is fine and much simpler. If you use fruit like frozen berries there is not even any fruit prep to do.
The ingredients are non-perishable. Keep some cans of coconut milk and toppings like granola and cacao nibs in the cupboard so you have them whenever you need them. If you store toppings like nuts, seeds and shredded coconut in the refrigerator they will stay fresh for months. You can even keep frozen berries on hand in the freezer .You never have to run the risk of any of the ingredients for this dish going bad before you get to them
Get the recipe now at The Healthy Locavore
Written by Sarah Burchard
Sarah Burchard is a writer, marketer and ingredients driven chef. She is the author of The Healthy Locavore, a food and lifestyle blog that focuses on cooking, healthy habits and supporting local. Sarah also leads farmers market tours and hosts farm-to-table events in Honolulu. Follow her on Instagram to learn more about local Hawaiian food.